Ever since the book French Women Don’t Get Fat I have been in love with Leeks. If you add a leek to a recipe often you don’t need to add anything else for flavor! Not even salt! You can actually make soup that is delicious with nothing more than leeks butter and chicken broth. But first you have to know what to do with a leek. What on a leek is even edible? In order to cut up a leek you must get a large sharp kitchen knife. It has to be sharp to work. Next hold the leek by the white end and whittle off the dark green ends in three or four long strokes. you should be left with the white end and a long pointy light green end. Next cut off the roots from the white end. Slit the leek in half lengthwise and then chop how ever you want. Leeks tend to be gritty and sandy on the inside so be sure to wash them well. When it comes to cooking just treat them as you would any onion.